PEANUT BUTTER FUDGE PINWHEEL COOKIES
 
Prep time
Cook time
Total time
 
Serves: 2 dozen cookies
Ingredients
Cookie
  • ½ cup margarine
  • ½ cup brown sugar, firmly packed
  • ½ cup granulated sugar
  • ½ cup smooth peanut butter
  • 1 egg
  • 2 cups flour
  • ½ tsp salt
  • ½ tsp baking soda
Filling
  • 12oz bag SACO Chocolate CHUNKS
  • 1 Tbsp butter
Instructions
Cookie
  1. Beat margarine, sugars, peanut butter and egg until light and fluffy.
  2. In a separate bowl combine the dry ingredients.
  3. Add to creamed mixture and mix well.
  4. Roll out into a rectangle on a piece of plastic wrap.
  5. Cover with a second piece of plastic wrap while you prepare the filling.
Filling
  1. Heat Saco Chocolate Chunks and butter in a double boiler, stirring until chocolate is melted. Uncover the cookie dough you previously rolled out and spread chocolate mixture over the surface. Beginning at the longest edge, roll up like a jelly roll.
  2. Wrap in plastic wrap or wax paper and refrigerate several hours or overnight. Bake in 375°F preheated oven.
  3. Cut roll into ¼ inch slices and place on ungreased baking sheet.
  4. Bake for 10-12 minutes or until lightly browned.
  5. Remove from baking sheet immediately and cool on wire racks.
Nutrition Information
Calories: 178 Fat: 8g Saturated fat: 3g Trans fat: 0g Carbohydrates: 27g Sugar: 17g Sodium: 109mg Fiber: 1g Protein: 3g Cholesterol: 9mg
Recipe by The Saco Pantry at http://www.sacopantry.com/peanut-butter-fudge-pinwheel-cookies/